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Ingredients
| chicken wings: 2 lbs (cut up) |
| serrano peppers: 6 whole peppers |
| red bell pepper: 6 peppers |
| jalapeno peppers: 10 whole peppers |
| white wine: 2 cups |
| Tabasco sauce: 2 fl oz |
| worcestershire sauce: 4 oz (to taste) |
| cayenne pepper: 10 Tbl |
| hot sauce: 10 Tbl |
| salt: 1 Tbl |
| black pepper: 3 Tbl |
| distilled vinegar: 1/2 cup |
3 Pepper Wings
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
7200 min -
Servings
4 serving(s)
Tags
- In a blender, carefully puree the peppers, wine, vinegar and all spices.
- Use caution when handling hot peppers. Put the puree into a bowl and marinate the wings in the bowl in the fridge for several days. The original recipe called for five days.
- Carefully remove the wings and broil them until cooked(about 15 minutes).
- Take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil. reduce until thick. NOTE DO NOT SKIP THIS STEP. The sauce must I repeat must be boiled to make the marinade safe.
- Pour over wings and re-broil for about 5 more minutes, serve with soda water for maximum heat effect but keep plenty of ice water handy.